Roasted Clams with Favas & Sherry

A Spanish-inspired dish full of spring flavor from The A.O.C. Cookbook

Steamed clams and mussels are one of my favorite foods, so I was thrilled to check this recipe from The A.O.C. Cookbook off my list. Here, the clams are steamed in dry sherry (instead of the usual white wine) and flavored with some of spring's best produce: fresh fava beans and green garlic. The whole dish in cooked in a single pan (I used my cast iron skillet) and roasted in the oven instead of the typical stovetop method. It makes for a beautiful presentation and fun, interactive meal with friends. Make sure to serve with a generous amount of toasted bread to mop up all the sauce; I never feel like we have enough. Open up a bottle of white wine and enjoy!


Related Recipes:
- Springy Linguine and Clams
- Fava Beans, Meyer Lemon, & Parmesan Farro
- Malaysian Black Pepper Clams


Roasted Clams with Favas & Sherry:

• Remove the beans from 1 1/2 lbs. of fava beans in their pods.
• Add the beans to a pot of boiling water and cook for 2 minutes, then drain and rinse with cold water.
• Slip the beans outside of their outer skin.*
• Preheat the oven to 350F.
• Add 1/4 c. of olive oil to a large skillet or round baking dish, then toss in the favas, 4 heads of thinly sliced green garlic,** 2 sliced or crumbled chiles de arbol, and a pinch of salt and pepper.
• Cook the fava mixture in the oven for 5 minutes. Meanwhile, rinse and scrub 3 lbs. of manila clams.
• Arrange the clams on top of the favas in the skillet and cook for another 5 minutes.
• Pour 1 c. dry sherry over the clams and cook for 7-8 minutes, basting once.
• Scatter 1 stick of cold, cubed butter over the clams and change your oven to the broiler.
• Cook for another 5 minutes, or until the clams have fully opened. Baste once.***
• Sprinkle with a handful of thinly sliced scallions and minced parsley.
• Serve with toasted baguette slices.

Serves two - four (main course)

Serves six or more (appetizer)

*Beans can be prepped a few days in advance and kept in an airtight container in the fridge.
**Also known as spring garlic. Can substitute for 5-6 cloves of regular garlic.
***It might take a little more or less time depending on your clams and oven. My oven wasn't getting hot enough so I ended up finishing them on high heat on the stove for the last few minutes.